DOWNLOAD Sharp R-252M (serv.man4) Service Manual ↓ Size: 1.13 MB | Pages: 44 in PDF or view online for FREE

31

Serves 4    
Preparation time  -  10 minutes
Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4

lb) canned, chopped tomatoes

juice and grated rind of 1 small orange
900ml (1

1/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Add the onion, carrot and potato and heat on

100P (HIGH) for 6 minutes. Stir halfway
through cooking. 

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

Serves 4    
Preparation time  -  6 minutes
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (3/4 pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on 100P (HIGH) for 5
minutes.

2 Stir in the flour to form a paste. Gradually add

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on 100P (HIGH) for 9 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on 100P (HIGH) for 7
minutes. 

Serves 4    
Preparation time  -  8 minutes
2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH) for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P (MEDIUM HIGH) for 2 minutes,

until the cheese has melted.

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese. 

32

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 37)
Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P (MEDIUM HIGH) for 2 minutes.
Serve the sauce separately.
Garnish with a sprig of fresh rosemary.

Serves 4          
Preparation time  -  10 - 12 minutes
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.  

2 Cover and cook on 100P (HIGH) for 5 minutes,

stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves.  Mix thoroughly.

4 Cook on 100P (HIGH) for 6 minutes, until the

vegetables are tender.  Stir 2-3 times during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Serves 4          
Preparation time  -  18 minutes
675g (11/2/2lb) potatoes, peeled and chopped
25g (1oz) butter
150ml (1/4pt) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 37)
25g (1oz) cheese, grated
75ml (5tbsp) water

1 Place potatoes in a bowl, add 75ml (5tbsp)

water.  Cover and cook on 100P (HIGH) for
14-15 minutes, until soft enough to mash.
Mash with butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on 70P (MEDIUM HIGH) for 7 minutes.
Flake the fish and mix with the parsley sauce.
Pour into a flan or casserole dish. Spread the
potatoes on top and sprinkle with the grated
cheese.

3 Cook on 70P (MEDIUM HIGH) for 7 minutes,

until the cheese has melted.

33

Serves 4          
Preparation time  -  10 - 12 minutes
1kg (2lb) rump steak or lean pork, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream

1 Toss the meat in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, stock and white wine in a casserole
dish. Cover and cook on 70P (MEDIUM HIGH)
for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on 70P

(MEDIUM HIGH) for 5 minutes. Stir in the
cream to serve.

Ideally served on a bed of tagliatelle or rice.

Serves 6          
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint) hot stock
400g can of chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 37)
200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P
(HIGH) for 30 seconds. Stir in meat, mix well and
cook on 100P (HIGH) for 4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P (HIGH) for 4 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P (HIGH) for 4 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat
and top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P (MEDIUM) for 25-28 minutes.

Serves 4          
Preparation time  -  25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef/lamb
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot stock
10ml (2tsp) cornflour, mixed with 20ml (4tsp) cold water 
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2  pint) cheese sauce (See Page 37)
extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.  Cook

on 100P (HIGH) for 2 minutes.

2 Add the minced meat and cook on 100P

(HIGH) for 8 minutes, stirring twice during
cooking. 

3 Add mushrooms, tomato purée, tomatoes, meat

stock cornflour and seasoning.  Cook on 100P
(HIGH) for 15 minutes, stir every 5 minutes until
thick.

4 Fill cannelloni with meat mixture and place in a

deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 20 minutes.

34

Serves 4          
Preparation time  -  10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef/lamb
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine 
300ml (1/2 pint) beef stock
salt and pepper to taste

1 Melt the butter and oil in a large bowl on 100%

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for 
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced meat to the vegetable mixture.  Cook on
100P (HIGH) for 5 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 70P (MEDIUM HIGH) for  20-22
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

Serves 4          
Preparation time  -  20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
30ml (2tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and stock in a

large casserole dish. Cover and cook on 70P
(MEDIUM HIGH) for 30 minutes. Stir halfway
through cooking and add the cornflour to
thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out two thirds of the pastry
and line a 1 litre (1

3/

4

pint) greased pudding

basin with this pastry. Roll out the remaining
pastry and cut a circle large enough to cover the
surface. 

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in
centre to allow steam to escape.

5 Cover and cook on 100P (HIGH) for 15 minutes.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (11/2lb)
mashed potatoes. Heat on 100P (HIGH) for 5-6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney
beans and 5-15ml (1-3 tsp) chilli powder, to taste.